Ingredients
Scale
- 1 lb bulk pork sausage (you can use mild or spicy according to preference)
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped (optional)
- 4 large eggs
- 2 cups half-and-half (or 1 cup milk and 1 cup heavy cream)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Salt and black pepper to taste
- Green onions or chives for garnish (optional)
Instructions
- Preheat Oven and Prepare Pie Dish:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep pie dish.
- Cook the Sausage:
- In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into crumbles as it cooks. Remove from heat and drain any excess fat.
- Layer the Ingredients:
- Spread the cooked sausage evenly across the bottom of the prepared baking dish. Sprinkle the chopped onion and bell pepper (if using) over the sausage. Top with the shredded Monterey Jack and cheddar cheeses.
- Make the Egg Mixture:
- In a medium bowl, whisk together the eggs, half-and-half, flour, baking powder, salt, and black pepper until smooth. Pour this mixture evenly over the cheese layer in the baking dish.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the mixture is set and the top is lightly golden.
- Serve:
- Let the sausage pie cool for a few minutes before slicing. Garnish with green onions or chives if desired. Serve warm.
